Millet with pumpkin filling is a simplified version of the Central Asian dish, in the preparation of which cereals and dried fruits are used.
Mostly it is prepared, supplemented with quince, dried apricots, raisins.
There is an easy mention of it in our recipes.
And you can cook pumpkin millet with meat and get a completely unexpected taste.
Millet porridge with pumpkin in a slow cooker - general principles of preparation
• Millet is cooked in a slow cooker very quickly and does not require much effort. All that will be needed is a "miracle saucepan" and products.
• Millet porridge with pumpkin in a slow cooker is boiled in milk or water. Milk porridge must be slightly sweetened with honey or granulated sugar. Often, millet is supplemented with rice groats. Such a milk porridge with pumpkin has a light pleasant banana taste. Milk cereals are cooked not only with one pumpkin, often dried fruits (dried apricots and raisins) are added to them. On the water, millet porridge with pumpkin in a slow cooker is cooked with onion or meat.
• When buying cereals, pay particular attention to its color. The brighter and richer it is, the tastier the cooked dish will be. In addition, it is precisely this type of cereal that will make millet friable. It is not recommended to take millet, which is commonly called "dranets," and has a characteristic luster; a dish from it may be bitter. The best millet for cooking in a slow cooker is polished.
• For cooking, you can take any kind of pumpkin. It is better to give preference to a vegetable with bright orange pulp. The pulp is cut into small pieces of arbitrary shape or rubbed on a grater. Chopped vegetable is boiled with millet. But for those who do not like pumpkin flavor, there is a recipe for cooking in a slow cooker, where the pumpkin is boiled separately, for a couple.
• Millet without fail is sorted out, removing aside stones, litter and damaged (with black) grains. After that, it is well washed under the tap, laid out on a sieve, and dried in it. Then proceed according to the recipe.
• Be sure to add butter to the dairy versions of the dish, this makes the porridge more magnificent and "more rich". It can be put during cooking or after.
Milk millet porridge with pumpkin in a slow cooker
Ingredients:
• one full glass of millet;
• 300 gr. pumpkin pulp;
• 100 gr. granulated sugar;
• table salt - 1 tsp;
• 400 ml of skim milk;
• creamy natural butter.
Cooking method:
1. Cut juicy pumpkin pulp with a thin thin knife into medium-sized whetstones. Rinse the millet thoroughly and put it on a sieve so that excess water comes off.
2. Pour a full glass of cool water into the multicooker bowl, pour in the millet and stir without leaving clumps clumped together.
3. Put the pumpkin pulp sticks on top. Sweeten, salt, pour in all the milk and close the lid.
4. On the control panel, select the "Porridge" mode and turn on the slow cooker for 30 minutes.
5. In the finished dish, put two or three slices of oil and mix.
Millet porridge with pumpkin in a slow cooker (on water)
Ingredients:
• 300 gr. polished millet;
• 250 gr. fresh pumpkin;
• head of sweet red onion;
• two tbsp. l lean quality oil, odorless.
Cooking method:
1. Sort the groats well. Take away accidentally trash and damaged grains with black splashes.
2. Transfer to a sieve and rinse twice under cold water and one more time hot.
3. Cut the peel from the pumpkin and remove the fibers along with the seeds. Cut the flesh into thin, medium-sized plastics.
4. Cut the peeled onion in half lengthwise. Thoroughly chop each half across.
5. Pour a couple of tablespoons of non-aromatic vegetable oil into the empty capacity of the multicooker and dip the chopped vegetables into it. Fry for 10 minutes by selecting the "Baking" mode, while systematically stirring. Vegetables should not burn and fry too much, they need to be softened well.
6. Turn off the multicooker and put the grits into the cooking cup. Pour in 600 ml of water (about two and a half cups) and close the lid.
7. Cook in porridge cooking mode for 20 minutes.
Milk rice-millet porridge with pumpkin in a slow cooker
Ingredients:
• one glass of round-grain, non-steamed rice;
• three tablespoons of dry millet;
• pumpkin pulp - 350 gr.;
• six tablespoons of sugar;
• a small pinch of ground cinnamon;
• one third of tea tablespoons of salt, Extra;
• butter "Peasant" butter - 80 gr.;
• a glass of milk.
Cooking method:
1. Sort rice and millet groats from litter and spoiled grains. Wash rice in a large volume of cool water, and millet in hot.
2. Cut the pulp of a pumpkin without a peel into a medium-sized narrow knife into small cubes and place in a cooking bowl.
3. Add the rinsed washed rice and millet. Pour sugar and cinnamon, salt.
4. Pour milk into everything, mix gently.
5. Put butter on top and close the lid.
6. On the panel, set the option "Milk porridge", a timer for a duration of 40 minutes and start execution.
7. After the beep, a wonderful, aromatic dish will be ready.
Millet porridge with pumpkin in a slow cooker - "For you and for me"
Ingredients:
• half a glass of millet groats;
• 250 gr. pumpkins (pulp);
• two glasses of medium-fat milk;
• a small piece of butter, natural butter.
• two tablespoons of granulated sugar.
Cooking method:
1. Transfer the millet from litter and blotches to a sieve and rinse under the tap to clean water. Place the sieve with the cereal on a container of smaller diameter and leave for five minutes.
2. When the water has completely drained, move the cereal into the bowl and fill it with milk.
3. Slightly add salt and add sugar, put butter in small pieces.
4. The pulp of the pumpkin, without the skin and after removing the seeds, cut into centimeter cubes.
5. In the slow cooker, insert the steaming bowl and put the pumpkin slices into it.
6. Close the slow cooker and start it in the "Milk Porridge" mode for 25 minutes.
7. Put the finished dish on portioned plates, and lay the pieces of pumpkin next to it.
Hearty millet porridge with pumpkin in a slow cooker (with meat)
Ingredients:
• 300 gr. fatty pork (pulp);
• 200 gr. fresh pumpkin;
• two heads of salad onions;
• three tbsp. tablespoons of sunflower oil, frozen out;
• three glasses of drinking water
• one glass of millet groats.
Cooking method:
1. From the pumpkin, select all the seeds and coarse fibers, cut the peel. Often under the peel is a flesh of a greenish color, cut it too. Cut the flesh into small cubes.
2. Sort millet, rinse, laid out on a sieve, to clean water and leave, substituting a small container from below.
3. Rinse and dry the meat well and cut it into small strips. Pour oil into the bowl, dip the pieces of pulp into it. Turn on the "Frying" mode and fry the pork for a quarter of an hour at 160 degrees. Do not forget to periodically mix so that the pork is evenly fried, and the pieces are not burnt.
4. Chop the onion as small as possible and transfer it to the meat. Simmer for about five more minutes.
5. Then add the pumpkin, mix well and continue cooking for another 5 minutes.
6. Pour washed millet, pour water. Season to your taste with ground pepper and salt.
7. Set the multicooker timer for 10 minutes, set the "Porridge" option and turn it on.
8. After the beep, change the mode to “Preheat” and simmer the dish for a quarter hour.
Millet porridge with pumpkin in a slow cooker (with apples)
Ingredients:
• 300 gr. millet;
• 350 gr. Pumpkins
• two large apples;
• a small pinch of salt;
• one gram of vanilla sugar, can cinnamon.
Cooking method:
1. Rinse the millet thoroughly and in several waters, steam it with steep boiling water. After a quarter of an hour, rinse the millet and put it on a sieve.
2. Cut a peel with apples with a narrow, sharp knife, cut out the core and rub on a coarse grater.
3. In the same way, grind pumpkin pulp without peel and seeds and combine with apples.
4. Move the dried cereal into the bowl, add the grated pumpkin with apples and pour everything with a liter of cold drinking water. Sweeten to your taste, slightly salt.
5. Turn on the remote control of the multicooker one of the modes - "Porridge" or "Rice / Grains" and cook under the lid for exactly 20 minutes.
6. Additionally, simmer the porridge on the “Heat” for ten minutes.
Millet porridge with pumpkin in a slow cooker - "Vitaminka"
Ingredients:
• a glass of polished millet;
• 250 gr. pulp of fresh pumpkin;
• dried apricots - 10 pcs.;
• three tablespoons of light, small raisins;
• four glasses of water;
• a glass of pasteurized milk;
• a quarter of a teaspoon of small evaporated salt;
• liquid honey to taste;
• vanillin on the tip of the knife;
• a small piece of natural oil.
Cooking method:
1. Rinse the selected wheat under the tap until clean water and put it out to dry on a sieve.
2. Rinse dried apricots and raisins. Sprinkle with boiling water and soak in warm water for twenty minutes.
3. Grate pumpkin pulp with the largest vegetable grater.
4. Transfer the cereal from the sieve into the bowl, pour in the water and put in the "Rice / Cereals" mode.
5. When the millet reaches half ready, add dried apricots and raisins. Salt, add honey to taste and continue cooking until all the water has evaporated.
6. Pour in the milk immediately and bring to readiness under the lid. At the end of cooking, add butter to the porridge.
Millet porridge with pumpkin in a slow cooker - useful tips and tricks of cooking
• Porridge made from long-stored millet may be bitter. To avoid this, steam the cereal before cooking in boiling water for a quarter of an hour. Then rinse well with cold, running water.
• The density of the porridge depends on the correctly selected proportion of millet and liquid. If you want to boil a liquid porridge - take a glass of cereal for four glasses of liquid of the same volume. Millet with pumpkin will turn out friable if for 2.5 glasses of water (milk) a full glass is taken without a hill of millet.
• If the prepared millet with pumpkin is cooked for about half an hour on the "Heating", it will become more aromatic and tastier.
• To increase the nutritional value of the dish, as well as its taste - lightly fry the washed and well-dried cereal in a pan.
